Recipe - Rockfish Curry (Light)

1 tablespoon Poppy seeds
2 tablespoon Lowfat milk
2 tablespoon Flaked coconut
1 small Red onion, coarsely chopped
2 Cloves garlic, coarsely
chopped
1 1" piece fresh ginger root,
peeled, coarsely chopped
1 tablespoon Canola or vegetable oil
3 lg Ripe plum tomatoes, coarsely
chopped
One half teaspoon Fennel seeds, crushed
One half teaspoon Ground cumin
One half teaspoon Ground turmeric
One half teaspoon Ground coriander
One fourth teaspoon Cayenne pepper
One fourth teaspoon Salt
One fourth cup Vegetable broth or water
1 1/3 pound Rockfish fillets, cut in 4
pieces
2 tablespoon Fresh lime juice

1. Combine the poppy seeds and milk in a small bowl and set aside for
30 minutes.

2. In a small dry skillet, toast the coconut for a few minutes until
golden. Set aside.

3. Puree the onion, garlic and ginger in a food processor. In a large
nonstick skillet, heat the oil over medium heat. When hot, add the onion
puree and cook, stirring often, for 10 minutes. Add the tomatoes, fennel
seeds, cumin, turmeric, coriander, cayenne, salt and broth. Simmer, partly
covered, 10 minutes. Remove from the heat and stir in the poppy seedmilk
mixture and coconut.

4. Put the rockfish into the pan, spooning some of the sauce over each
piece. Cover and cook over medium heat 10 minutes, or until the fish flakes
with a fork.

5. Sprinkle with lime juice and serve.

NOTES : Adapted from "Makanlah! The True Taste of Malaysia" by Carol
Selva Rajah. MC formatted 2/25/97 by MsRooby@sprintmail.com

Recipe by: Seattle Times 2/12/97

Posted to MCRecipe Digest V1 #485 by "Rooby" MsRooby@sprintmail.com on
Feb 26, 1997.